🍽️ Pan-seared Scallops with Creamy Bean Purée

Name: Pan-seared Scallops with Creamy Bean Purée
Total time: 30 min
Yield: 4 servings
Ingredients: 425 g white beans (drained weight; can); 1 onion; 3 tbsp olive oil; 75 ml classic vegetable broth; 75 g yogurt (0.3% fat); 1 tsp truffle oil; coarse sea salt; pepper; 250 g cherry tomatoes (on the vine); 2 sprigs sage; 8 scallops (ready for cooking)

333 kcal · 30 min · 4 servings

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Ingredients

425 g white beans (drained weight; can)
1 onion
3 tbsp olive oil
75 ml classic vegetable broth
75 g yogurt (0.3% fat)
1 tsp truffle oil
coarse sea salt
pepper
250 g cherry tomatoes (on the vine)
2 sprigs sage
8 scallops (ready for cooking)

Instructions

1. Place the beans in a colander.
2. Rinse the beans under running water.
3. Let the beans drain well.
4. Peel the onion.
5. Cut the onion into very small cubes.
6. Pour half of the oil into a pot.
7. Heat the oil in the pot.
8. Add the onion cubes to the hot oil.
9. Sauté the onions until they are translucent.
10. Add the drained beans to the onions.
11. Pour the broth into the pot.
12. Simmer the mixture over low heat.
13. Simmer for 4 to 5 minutes.
14. Transfer the beans and broth into a tall container.
15. Add the yogurt to the container.
16. Add the truffle oil to the container.
17. Purée the mixture until smooth using a hand blender.
18. Season the purée with salt.
19. Season the purée with pepper.
20. Wash the tomatoes on the vine.
21. Pat the tomatoes dry with a cloth.
22. Wash the sage.
23. Pat the sage dry.
24. Pluck the sage leaves from the stems.
25. Wash the scallops.
26. Pat the scallops dry.
27. Score a diamond pattern into one side of the scallops.
28. Make several cuts for the pattern.
29. Pour the remaining oil into a frying pan.
30. Heat the oil in the pan until very hot.
31. Sear the tomatoes on the vine in the pan.
32. Remove the tomatoes from the pan.
33. Keep the tomatoes warm.
34. Season the scallops with salt.
35. Season the scallops with pepper.
36. Fry the scallops in the hot oil.
37. Fry the scallops for 1 to 2 minutes on each side.
38. Add the sage leaves to the pan shortly before the cooking time ends.
39. Spread the bean purée onto plates.
40. Place the tomatoes onto plates.
41. Place the scallops on top of the purée.
42. Place the sage leaves on top of the purée.
43. Sprinkle the dish with sea salt.
44. Sprinkle the dish with pepper.
45. Serve the dish.

Nutrition per serving

kcal: 333
Protein: 26 g · Fett/Fat: 15 g · Carbs: 21 g